Philly Cheesesteak Recipe (2024)

FAQs

What is the secret ingredient in Philly cheesesteak? ›

The Kewpie mayo will add a creamy, somewhat tangy texture to the sandwich. While subtle, it will turn a good cheesesteak into a GREAT cheesesteak.

The cheesesteak was developed in the early 20th century "by combining frizzled beef, onions, and cheese in a small loaf of bread", according to a 1987 exhibition catalog published by the Library Company of Philadelphia and the Historical Society of Pennsylvania.

It's generally topped with provolone cheese and/or Cheez Whiz. While the classic Philly cheesesteak is served on an Amoroso roll, that's a pretty hard find if you aren't in the Philly area (I know, what a bummer), but you can substitute it for a hoagie roll for an equally delicious sandwich.

What is a Philly Cheesesteak? Philly Cheesesteak is a sandwich made with super thinly sliced ribeye steak, caramelized onion, and provolone cheese. That simple combination is the original classic as made popular on the East Coast.

This starts with sautéed tri-color of bell peppers, onions and mushrooms. Add to that thinly sliced marinated sirlion laid out on a hoagie bun with melted provolone cheese, broiled to perfection and slathered with a garlic cream cheese sauce.

However, the main difference between the two is that a Philly cheesesteak is a specific type of cheesesteak that originated in Philadelphia, Pennsylvania. It is made with thinly sliced ribeye steak, grilled onions, and melted cheese, typically served on a hoagie roll.

Toppings can often include ketchup, mushrooms, mayo, sweet peppers or Italian “long hots” peppers. (Bell peppers are typically shunned.)

In 1930, the cheesesteak was invented when Pat Olivieri, a hot dog vendor and namesake to Pat's King of Steaks, threw beef on his grill to make a sandwich. A passing cab driver asked for one, too, and soon Olivieri had a following.

Mix salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram, and basil together in a small bowl. Place steak in a large bowl; sprinkle seasoning mixture over top and stir to coat.

There are many types of onions like red ones and shallots, but a yellow onion is the best option for a cheesesteak because the variety is flavorful and cooks down easily during the slow-cooking or caramelization process.

What cheese can I substitute for Philly cheesesteak? ›

You can substitute any good melty cheese that you'd like (American or Velveeta are great, too) or use Cheez Wiz for a truly authentic sandwich!

Bread – we used a crusty baguette for this recipe, but you can also serve the filling over a Hoagie roll. If you to make an authentic Philly cheesesteak, you should use Amoroso roll, although you may have some trouble finding them if you're not from Philadelphia.

When Whiz was introduced in the 1950's people began slathering their cheesesteaks in it. They preferred the gooiness of the Whiz over its competitors which did not share the same qualities. Now, it's almost considered a sin to get a Cheesesteak without Whiz.

However, the main difference between the two is that a Philly cheesesteak is a specific type of cheesesteak that originated in Philadelphia, Pennsylvania. It is made with thinly sliced ribeye steak, grilled onions, and melted cheese, typically served on a hoagie roll.

What makes a Philadelphia cheesesteak special is the beef, and the way that it plays with the cheese, onions, and bread to become a cohesive whole that's better than the sum of its parts. Ribeye is the best meat for a cheesesteak, because it is a cut that won't lose its flavor when grilled well-done.

A bit of advice for restaurants in the area that offer “Philly” cheesesteaks: Traditional Philly cheesesteak ingredients are: shaved rib eye, sautéed onions and provolone cheese or Cheez Whiz.